Bol saludable de arroz con salmón, edamame y aguacate

Ingredientes

• 4 salmon fillets (5-6 oz each), skin-on
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup low-sodium soy sauce
• 2 tbsp mirin
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 4 cups cooked rice, warm
• 1 1/2 cups shelled edamame, cooked
• 2 ripe avocados, sliced
• 2 scallions, thinly sliced
• 1 tbsp sesame seeds, toasted

Preparación

1. 1

   Cook rice and edamame according to package directions. Slice avocados and scallions.

2. 2

   In a small bowl, whisk together soy sauce, mirin, sesame oil, and rice vinegar to make the sauce.

3. 3

   Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper.

4. 4

   Heat olive oil in a large skillet over medium-high heat. Place salmon in the pan skin-side down. Press gently on each fillet for 10 seconds.

5. 5

   Cook skin-side down for 4-6 minutes, until the skin is crispy and releases easily from the pan.

6. 6

   Flip the salmon and cook for another 2-4 minutes on the other side, until cooked to your liking.

7. 7

   Remove salmon from the pan and let it rest for 2-3 minutes.

8. 8

   To assemble, divide warm rice among four bowls. Top with a salmon fillet, edamame, and sliced avocado. Drizzle with the sauce and garnish with scallions and sesame seeds.